Raw Milk Know the raw facts

Many people choose raw milking thinking it will improve their health, but I can cause se- rious illness in anyone. Outbreaks linked to raw milk have doubled in the past five years.

What is raw milk anyway? • Raw milk has not been pasteurized to kill harmful, disease-causing germs, including bacteria, viruses, and parasites. • Pasteurization is the process of heating milk to 161 degrees Fahrenheit for 15 seconds to kill harmful bacteria. • Before most milk in the U.S. was pasteur- ized, raw milk was a common course of foodborne illness. Holy cow! Raw milk outbreaks are on the rise in the U.S. • The risk of an outbreak cause by raw milk is at least 150 times higher than the risk of an outbreak caused by pasteurized milk. • The average number of outbreaks linked to raw milk was 4 times higher between 2007- 2012 compared to 1993-2006. • In all, 81 outbreaks in 26 states were linked to raw milk from 2007-2012. Top germs linked to raw milk outbreaks (from 2007-2012) • Campylobacter, 62 outbreaks • E. coli, 13 outbreaks • Salmonella, 2 outbreaks Some groups are more likely to get sick from raw milk • Children 59% of outbreaks reports from 2007-2012 included at least one child under 5 years • Older adults (65 or older) • People with weakened immune systems (in- cluding people with HIV/AIDS and chronic diseases such as diabetes and cancer Raw milk is becoming more available • In 2004, selling raw milk was legal in 22 states. By 2001, this increased to 30 states • Most outbreaks (81%) happened in states where selling raw milk was legal • Raw milk outbreaks by state (from 2007- 2012) What can you do to lower your risk of getting sick? • Choose pasteurized milk and dairy prod- ucts. Buy and eat products that say “pas- teurized” on the label. If in doubt, don’t buy it! • Refrigerate pasteurized dairy products at 40 degrees Fahrenheit or below. • Throw away any expired product.

Be wise. Only drink milk that’s pasteurized!